These little jewels are a delicious flavor enhancer for pizza, paninis, pastas and salads. The dry roasting intensifies the natural sweetness while retaining the all important acidic component. Their flavor is well worth the relatively brief wait.
Makes about 40
Your will need a baking sheet and parchment or waxed paper.
Storing: Keep in the refrigerator for up to 1 week.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
- 1 Pint grape tomatoes (Roma may be substituted)
- 2 Tablespoons extra virgin olive oil
- 1 1/2 teaspoon coarse sea salt
- Preheat oven to 425 degrees.
- Cover a baking sheet with parchment or waxed paper.
- Rinse and pat dry the tomatoes.
- Cut in half lengthwise.
- Over the sink; hold one half of the tomato in each hand with your thumb and index finger. Squeeze and twist at the same time to extract the seeds.
- Place in bowl. Coat tomatoes with olive oil and salt. Toss to cover all surfaces.
- Place tomatoes on paper lined baking sheet. Make sure the tomatoes are not overlapping one another and have a bit of room between.
- Roast on middle rack for 25-30 minutes or until deep red and golden blackish brown areas appear. The tomatoes will have a shriveled appearance when done. Be sure not to dry out too much; the tomatoes should be somewhat soft but not mushy.
- If using Roma tomatoes, slice in quarters lengthwise and remove the seeds.
- Cook in glass pan. If using metal, cover with parchment paper where the tomatoes will touch. Tomatoes and any fruit that has an acidic quality will interact with the metal and produce an unsavory taste.